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Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce
Nogales-Delgado, S., Fernández-León, A.M., Delgado-Adámez, J., Hernández-Méndez, M.T., Bohoyo-Gil, D.Volume:
38
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12029
Date:
June, 2014
File:
PDF, 439 KB
english, 2014